"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Italian Cream Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Italian Cream Cake, by , is from The Marcotte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Marcotte
Added: Monday, February 18, 2008


1 stick margarine or butter
1/2 c. shortening (Crisco)
2 c. sugar
5 eggs (separated)
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp.vanilla
2 c. coconut

8 oz. cream cheese
1 stick butter
1 lb. box powder sugar
1 tsp. vanilla
1/2 c. chopped pecans (optional)
1 c. chopped pecans

In a separate bowl beat egg whites until stiff and set aside. Cream margarine and shortening. Add sugar and egg yokes and beat until fluffy. Mix the flour, salt and soda together in a separate bowl. Alternate the buttermilk and flour to mixture until blended. Add vanilla, coconut and pecans to mixture. Fold egg whites into batter. Pour batter into 3 greased and floured cake pans. Bake 25 min. at 350

Beat cream cheese and margarine. Add sugar and beat until smooth. Add vanilla. Top with chopped pecans.

Preparation Time:
Preparation Time:
30 min.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!